2 -3 finely chopped cloves of fresh garlic
1" piece of fresh ginger peeled and grated**
3 T. tamari (dark aged soy sauce)
1 t. ground coriander
2 t. ground cumin
1 t. turmeric
1/2 t. ground cayenne pepper
1 T. grill seasoning
zest of 1 lemon
2 T. extra virgin olive oil
4 T. sherry
Coat 2 pounds of London broil or flank steak and empty it all into a zip lock bag for at least 15 minutes and up to overnight.
Grill steak 4-5 minutes per side, cover with foil and set aside and keep warm.
Scatter grilled shrimp and grilled onions over the greens. Mix the dressing in a small bowel by combining: juice of 1 lemon, 2 T. tomato paste, 2 t. Worcestershire sauce, 3 T. olive oil, salt and pepper to taste.Slice the steak across the grain very thinly arranging it atop the salad greens and drizzle all with the dressing. Serve with grilled hot bread and enjoy.
**KEEP FRESH GINGER IN A PLASTIC BAG IN THE FREEZER AND JUST PEEL AND GRATE AS YOU NEED IT. IT IS ALWAYS FRESH AND IT GRATES MORE EASILY TOO.